2. These robust oils show their backbone and stand up well in spicy dishes like Pasta Puttanesca, which offers a wallop of flavor.

3. Try them in a winter slaw or hearty grating during the chilly winter months.

How to Taste Olive Oil:

Extra-virgin olive oil must be tasted to be fully understood and appreciated. Here are a few professional hints for tasting extra virgin olive oil on your own.

1. Pour approximately 1 ounce of oil into a glass, preferably tapered (similar to a wine glass). Cover the glass with one hand while you hold the bowl of the glass in the other hand. Ideally oil is best sampled at approximately 70 degrees F.

2. Swirl the oil to release its aromas. Uncover the glass and quickly smell the oil. Aroma is the key to the fruitiness of the oil.

3. Sip the oil while also taking in a bit of air. The slurping action emulsifies the oil with oxygen and spreads it throughout your mouth. Notice the oil's retro-nasal aromas and the different sensations throughout your mouth.

4. Swallow the oil. Notice if there is a peppery or stinging sensation in your throat, and how long the sensation lingers.